New Trans Fat Free Oils Are Here: How Do They Taste?

The video discusses the development of new cooking oils to replace partially hydrogenated oils (PHOs) by 2018 due to health concerns over trans fats. The FDA mandated the removal of PHOs, prompting companies to create oils that are low in saturated fat, have no trans fats, and maintain flavor. Three new oils—Dow Agrosciences' non-GMO Omega 9 canola, Dupont's Plenish, and Monsanto's Vistive Gold—are introduced. A taste test with Bloomberg employees shows that these oils perform well in cooking, offering healthier options without sacrificing taste. The video concludes that consumers benefit from these new oils as they provide a healthier alternative while retaining flavor.

What are the main concerns associated with partially hydrogenated oils (PHOs)?

What are the characteristics that the new cooking oils aim to achieve?

How did the taste test for the new oils compare to the traditional trans fat oil?

What was the outcome of the taste test for the brownies made with different oils?

What benefits do consumers gain from the new cooking oils according to the text?